Spaghetti with garlic, olive oil and hot pepper - Spaghetti aglio, olio, peperoncino
Spaghetti Aglio Olio e Peperoncino is a traditional Italian pasta dish. It´s origin is probably the Abruzzo, although it is popular across the country. This is a speedy dish with simple but gorgeous flavours. Traditionally it´s served without Parmigiano cheese.
- 1 lb. spaghetti
- 6 Tbsp extra-virgin olive oil
- 2-3 garlic cloves, sliced
- 2 fresh or dried small red chili peppers, seeded and shredded
- 1 Tbsp. finely chopped flat-leaf parsley
- In a large pot, bring 6 qt. of water to a rolling boil over high heat. Add 3 tbsp. salt and spaghetti, stirring to prevent pasta from sticking. Cook until tender but firm to bite, “al dente”. Drain thoroughly.
- WHILE the spaghetti is cooking, into a saute pan (large enough hold pasta) add olive oil, garlic and pepper. Cook over low-med heat until garlic starts to turn golden (do not allow to burn), approx 2-3 mins.
- Transfer drained spaghetti into pan with oil. Toss together and and cover. Let rest off heat for 1-2 minutes to allow pasta to absorb sauce. Add parsley, toss again and serve immediately.
If You don´t like that much garlic, just smash the garlic cloves a bit and fry them with the chili peppers, then remove them.